Pork Roast With Peppercorn Mustard Crust And Cider Gravy Recipe

Name: Pork Roast With Peppercorn Mustard Crust And Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon unsalted butter room temperature; 1 4 1/2 pound boneless pork loin roast rolled and tied; 2 tablespoons all purpose flour; 2 tablespoons dijon mustard; 1 tablespoon cracked dried green peppercorns; 1 tablespoons cracked white peppercorns; 1 tablespoon whole mustard seeds; 2 teaspoons golden brown sugar; 2 teaspoons dried thyme crumbled; Gravy; 1 1/2 cups apple cider; 3 tablespoons apllejack; 2 tablespoons all purpose flour; 3/4 cup chicken stock or canned broth; 1 tablespoon cider vinegar; 1 teaspoon dijon mustard; salt and pepper

Servings: persons

1/4 cup plus 1 tablespoon unsalted butter room temperature
1 4 1/2 pound boneless pork loin roast rolled and tied
2 tablespoons all purpose flour
2 tablespoons dijon mustard
1 tablespoon cracked dried green peppercorns
1 tablespoons cracked white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme crumbled
Gravy
1 1/2 cups apple cider
3 tablespoons apllejack
2 tablespoons all purpose flour
3/4 cup chicken stock or canned broth
1 tablespoon cider vinegar
1 teaspoon dijon mustard
salt and pepper

1
Position rack in lower third oven and preheat oven to 475 degrees. Melt 1 tablespoon butter in heavy skillet over medium high heat. Add roast and cook until brown about 4 minutes per side.
2
Remove from skillet. Cool 10 minutes transfer to roasting pan.
3
Combine remaining 1/4 cup butter with flour, mustard, peppercorns, mustard seeds sugar and thyme in bowl. Spread paste over top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees. Continue cooking about 1 hour 20 minutes for medium.
4
Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan discard remaing drippings.
5
For Gravy heat roasting pan over medium low heat. Add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits about 8 minutes. Stir in applejack boil 1 minute. Heat

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon unsalted butter room temperature, 1 4 1/2 pound boneless pork loin roast rolled and tied, 2 tablespoons all purpose flour, 2 tablespoons dijon mustard, and more.

Yes, Pork Roast With Peppercorn Mustard Crust And Cider Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Roast With Peppercorn Mustard Crust And Cider Gravy

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